Shrimp Creole Louisiana Recipe
How is it that you still haven't tried my recipe for Shrimp Creole Louisiana. A good way to use up Shrimp is to make some delicious Shrimp Creole Louisiana. This is the most comforting Main Dish recipe I have come across. Mark this Shrimp Creole Louisiana, or else you will later regret bookmarking this recipe.
Ingredients
2 1/2 Ibs. whole fresh shrimp, or 2 Ibs. headless shrimp, fresh or frozen
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
3 slices bacon, or 2 tablespoons lard
2 dashes Tabasco Sauce
1 tablespoon minced celery
2 large or 3 small onions, minced fine
1 large can tomatoes or 4 fresh tomatoes
3 cloves garlic, minced fine or put through garlic press
1/2 large sweet pepper, minced very fine
1 tablespoon Worcestershire sauce
1 sprig fresh thyme, or 1 good pinch dried thyme leaves
2 tablespoons minced fresh parsley
1 1/2 tablespoons flour
2 bay leaves
3 or 4 whole allspice
Directions
Jesse really prefers, if it is at all possible, to get fresh shrimp with the heads on.
If you can obtain 2 1/2 pounds of fresh whole shrimp, twist the heads off and remove the shells from the bodies.
Cover the heads and shells with water in a small pot, place over a low flame, and allow them to boil while you are preparing the rest of the ingredients.
Clean the shrimp by slitting them down the back with a small sharp knife and removing the vein at the back with the fingers; or, easier still, float the vein out by shaking the slit shrimp under running water in the kitchen sink or in a bowl of water which you empty at intervals during the cleaning.
Dice the bacon and fry it until crisp, then remove it from the pan; or melt the lard.
Fry the onions slowly in the fat until they are limp and brown.
As the onions brown, add the garlic and sweet pepper.
Fry the mixture for 5 minutes, add thyme, flour (stirring into mixture), bay leaves, salt, pepper, sugar, and Tabasco Sauce.
Then add the celery and allow to simmer only a few minutes before adding the shrimp.
Continue simmering until the shrimp turn pink; then add the tomatoes, Worcestershire sauce, parsley, and allspice.
With a potato masher or large spoon press in a sieve the shrimp heads, shells, and liquor so that the fleshy parts and juice are mashed through, leaving the shells.
Add 1/2 to 1 cup of this juice to the sauce.
Simmer 30 to 40 minutes until the sauce has thickened to gravy consistency.
Save the extra shrimp liquor to thin the sauce if necessary.
If shrimps with heads on are not available, boil the shells and use water from them.
If you can obtain 2 1/2 pounds of fresh whole shrimp, twist the heads off and remove the shells from the bodies.
Cover the heads and shells with water in a small pot, place over a low flame, and allow them to boil while you are preparing the rest of the ingredients.
Clean the shrimp by slitting them down the back with a small sharp knife and removing the vein at the back with the fingers; or, easier still, float the vein out by shaking the slit shrimp under running water in the kitchen sink or in a bowl of water which you empty at intervals during the cleaning.
Dice the bacon and fry it until crisp, then remove it from the pan; or melt the lard.
Fry the onions slowly in the fat until they are limp and brown.
As the onions brown, add the garlic and sweet pepper.
Fry the mixture for 5 minutes, add thyme, flour (stirring into mixture), bay leaves, salt, pepper, sugar, and Tabasco Sauce.
Then add the celery and allow to simmer only a few minutes before adding the shrimp.
Continue simmering until the shrimp turn pink; then add the tomatoes, Worcestershire sauce, parsley, and allspice.
With a potato masher or large spoon press in a sieve the shrimp heads, shells, and liquor so that the fleshy parts and juice are mashed through, leaving the shells.
Add 1/2 to 1 cup of this juice to the sauce.
Simmer 30 to 40 minutes until the sauce has thickened to gravy consistency.
Save the extra shrimp liquor to thin the sauce if necessary.
If shrimps with heads on are not available, boil the shells and use water from them.
